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After having made several sweet maple recipes it was time to make a savoury one. I remembered seeing a tasty looking maple and mustard glazed chicken dish on Noble Pig that I had bookmarked to try. Honey and dijon mustard are a classic combination that I really enjoy and I had no doubts that the maple dijon combo would be just as good. Recently I have come to really appreciate mustard and one of the things that I liked about this recipe was that it used a grainy mustard in addition to the Dijon mustard for extra flavour and a nice texture. In this recipe the chicken is breaded and fried until golden brown and crispy and then smothered in the maple and mustard glaze and before it is finished cooking in the oven. For the breading I used a mixture of regular bread crumbs and panko breadcrumbs to add more nooks and crannies for the glaze to stick to. The chicken came out really tender and moist and good! The maple and mustard glaze was great! It was really tasty and it had a great balance between the sweet and spicy elements. The maple really worked well with the mustard and its flavour came through nicely. This recipe is definitely a keeper! I served the maple and mustard glazed chicken with some cheesy broccoli rice and maple and dill carrots.

Directions:
1. Season the chicken with salt and pepper and set aside.
2. Dredge the chicken in the flour.
3. Dip the chicken into the egg.
4. Dredge the chicken in the bread crumbs.
5. Heat the oil in a pan
6. Add the chicken and cook until golden brown on both sides, about 2 minutes per side.
7. Mix the maple syrup, Dijon mustard, whole grained mustard, brown sugar and thyme in a bowl.
8. Place the chicken in a baking pan and brush the maple mustard mixture onto it heavily.
9. Bake in a preheated 400F oven for 10 minutes.

Anonymous: I used a combination of dried bread crumbs and panko bread crumbs. I added the panko bread crumbs so that there would be more nooks and cranies for the glaze to stick to. I used Grade B Amber Maple Syrup which I tend to use for cooking.

Another delicious dish by Kevin! I have 2 questions for you. 1) What's the side dish in the background of your photo? 2) And speaking of your photo, what type of camera and/o lens do you use for your photos? You take some seriously great photos!!

Kevin, you've really been publishing like a pro lately! What a delicious but exhausting schedule!!

Question: your photos come out beautifully. Do you use natural lighting or a flash or a lighting setup of some kind? If so, what kind/brand do you use? I'm very envious of the great light quality. I've only been using natural, because my flash quality lighting looks terrible, and the grey chicago winter has not been complying lately.

Thanks for the tip on your gear Kevin. I keep hoping I'll come across a magic flash, because with a new baby in the house there really is no room for a food lighting setup sadly. but your photos look gorgeous! the investment is really paying off.

Thanks for this Kevin! I am constantly looking for new chicken ideas (Greg cooks for a weekly client who needs low fat, low sodium)that are different but still healthy. I am leaving out the brown sugar and the frying part for this one. Instead, I'll brown the chix, then dredge it in a little panko, bake it off and then finish with the maple mustard sauce. :)

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.